|Cubed potatoes||2 Cup (32 tbs)|
|Frozen baby lima beans||10 Ounce (1 Package)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
|Canned tomatoes||16 Ounce, cut up, juice reserved|
|Canned cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Chopped cooked turkey||1 1⁄2 Cup (24 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
Combine potatoes, lima beans, onion, celery, salt and pepper in a 3-quart saucepan.
Blend water with tomatoes and juice.
Add to vegetables.
Cook, covered, for 35 to 40 minutes or until vegetables are tender.
Add cream of chicken soup and turkey; simmer for 15 minutes.
If desired, sprinkle each bowl of chowder with 1 tablespoon shredded cheese.
Makes 8 servings.